Spinach and Feta Stuffed Potatoes

 When it comes to comfort food that doesn’t skimp on nutrition, Spinach and Feta Stuffed Potatoes are a perfect choice. This dish combines the familiar warmth of baked potatoes with the tangy, creamy goodness of feta cheese and the vibrant boost of fresh spinach. Whether you’re preparing a light dinner, an elegant side dish, or a hearty snack, these stuffed potatoes will undoubtedly win you over. Best of all, it’s easy to make, budget-friendly, and offers endless versatility!

Ingredients

Here’s everything you’ll need to create these delicious stuffed potatoes:

• 4 large russet potatoes (or sweet potatoes if you prefer)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt or sour cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, then pat them dry. Using a fork, prick the skin of each potato a few times to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle a pinch of salt over them. Place the potatoes on a baking sheet and bake for about 50-60 minutes, or until they are tender when pierced with a knife.

Step 2: Cook the Spinach
While the potatoes are baking, heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the chopped spinach and cook for 2-3 minutes, or until the spinach wilts. Remove from heat and set aside.

Step 3: Hollow and Mash
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the potato flesh, leaving a thin layer around the edges to act as a makeshift bowl. Place the scooped-out potato flesh in a mixing bowl.

Step 4: Mix the Filling
Mash the potato flesh with a fork or potato masher until you achieve a smooth texture. Stir in the cooked spinach, crumbled feta cheese, Greek yogurt (or sour cream), salt, black pepper, and red pepper flakes if using. Mix well until all the ingredients are evenly combined.

Step 5: Stuff and Bake
Spoon the filling back into the hollowed-out potato skins, mounding it slightly on top. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15-20 minutes, or until the tops are golden and slightly crisp.

Step 6: Serve and Enjoy
Remove the potatoes from the oven and sprinkle them with fresh parsley for a burst of color and flavor. Serve them warm, either on their own or with a side of salad or soup.

Customization and Tips

• Add Some Protein: For a heartier version, toss in shredded cooked chicken or crumbled sausage into the filling.
• Cheese Swap: Not a fan of feta? Try goat cheese, shredded cheddar, or mozzarella instead for a different spin.
• Veggie Boost: Add diced sun-dried tomatoes, sautéed mushrooms, or chopped bell peppers to the filling for extra flavor and nutrition.
• Make It Vegan: Use a plant-based yogurt and substitute the feta with your favorite vegan cheese.

These Spinach and Feta Stuffed Potatoes are as versatile as they are delicious. They pair beautifully with a crisp green salad or a bowl of soup, and they’re just as great reheated for lunch the next day. With minimal effort and maximum flavor, this dish is bound to become a staple in your recipe rotation!